I've been tinkering with the recipe for this weekend. Still have not nailed down hops and yeast, but what are the thoughts of this recipe? I believe this is a rather standard stout recipe (with the exception of the wheat for head)..... My aim is for it to be a little sweet.... not overwhelming though.

When I did my last porter, I split my hop schedule down the middle and used 50/50 EKG/fuggles for all the additions. It was really good at bottling, I'll let you know how it is in another week or so.
I'd also ditch the wheat and add some flaked barley. To get that guiness 'tang' you can also buy a couple cans, pour them in a pot with a pinch of ground 2-row and let it sit for a couple days to sour it and add to the boil as desired. This method is easier than souring a portion of the actual beer wort as you can have it ready by brew day. $0.02

More crystal if you want some lingering sweetness, lactose if you want it real sweet. I'd recommend .5-.75 lb.
I think you are fine keeping teh wheat in there. You may also sub it with flaked barley or even flaked oats. It will essentially do the same thing.

Thanks all... going to set up stuff tonight and test out the new chiller. I decided to try a dry yeast this time. This one caught my eye...

Safbrew T-58
A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. This yeast forms a solid sediment at the end of secondary fermentation, and is therefore widely used for bottle and cask conditioning.

Got a few so I can keep one on hand in the fridge. I got a plastic paddle that will hopefully hold out better then the spoon did in my first AG. I also got this....

You attach it to a drill. I was going to get the air stone and was talking to him about the differences. While we were talking a customer came up and told us that "that thing kicks A$$" (the mixer I was holding).... ehh... I'll try it. Seems pretty straight forward you know....

For me, the white labs irish ale yeast is a must for stouts. It makes for a very clean tasting stout.

I used it, but it was done so fast that I thought I had a stuck fermentation. I mean, done and over... like bamm.... I kept thinking that it couldn't be done yet..... got another one and pitched it.... went a little bit but then stoped. It was done. Now it does taste good mind you. But... eh... thought to try something different...

I was going to get some Ph paper and chemicals to change the Ph if I needed to. The guy at the store said I really did not need it. He said that the grains will produce the correct Ph and that I did not need to worry about it. Do you find this to be true?